Juicy and healthy mung beans patties, served over delicious cauliflower cream
מרכיבים
For the patties:
One cup dried mung beans
1 small tomato
1 batch coriander
½ tea spoon salt
pepper to taste
½ tea spoon smoked paprike
½ tea spoon cumin
10 table spoons chickpeas flour (or other flour)
For the cauliflower cream:
½ whole big cauliflower head
5 table spoons olive oil
½ tea spoon salt
¼ tea spoon nutmeg
הוראות הכנה
Make the cauliflower cream (it is better to be ready before the patties are so you can serve the patties on it while they are still warm): cook the cauliflower in water until it is soft (check that a fork can easily cut through it), chill it for a few minutes, and blend using a hand blender together with the olive oil, nutmeg and salt until it is creamy and smooth.
Make the patties: soak the mung beans in water for about 12 hours. I sprout them as well, which simply means drain the water, and lives in a sieve over an empty bowl, and wash them under water twice a day (and drain). After a day or two (depending how long you want your sprouts) they are ready to use. This recipe does not require sprouted beans (just soaked), however it does raise their nutritional values tremendously with very little work involved (I made myself a habit of sprouting mung beans and lentils at least once week, this way I always have ready sprouts around for salads, patties, and more). Place the mung beans (either sprouted or just soaked) in a food processor along with all other patties ingredients, and process in pulses until it is well combined (start with half tomato, and add more as needed, to avoid too much moisture in the mix). You may need to stop the food processor and scrape it's sides using a spatula.
Place the patties mix in a bowl ,and add flour as needed until the mix is workable to create patties with your hands (I ended up adding about 10 chickpea flour table spoons, it depends on how fresh the tomato is, etc.) The mix may seem a bit too moist to you, but that's actually what will help the patties stay juicy on the inside.
Warm a large non-stick skillet with ½ tea spoon oil in it, when it is warm enough add the patties, use a spatula to press them flat against the skillet (see picture above), reduce the heat a bit, and fry the patties until they brown on both sides (about 3 minutes on each side).
Serve warm over the cauliflower cream.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a7%d7%a6%d7%99%d7%a6%d7%95%d7%aa-%d7%9e%d7%a9-%d7%a2%d7%9c-%d7%a7%d7%a8%d7%9d-%d7%9b%d7%a8%d7%95%d7%91%d7%99%d7%aa/